Leg of Lamb with Green Olives, Prunes and Roasted Shallots Recipe

Name: Leg of Lamb with Green Olives, Prunes and Roasted Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4) leg of lamb, shank removed; 1 cup virgin olive oil; 4 cloves garlic, thinly sliced; 1 lemon, roughly chopped; 1 md. onion, finely chopped; 1 bunch rosemary, roughly chopped; 1 cup green Sicilian olives; 1 bunch shallots, skins on, but strings and loose skins removed; 1 cup pitted prunes; 2 cups dry white wine; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

1 (4) leg of lamb, shank removed
1 cup virgin olive oil
4 cloves garlic, thinly sliced
1 lemon, roughly chopped
1 md. onion, finely chopped
1 bunch rosemary, roughly chopped
1 cup green Sicilian olives
1 bunch shallots, skins on, but strings and loose skins removed
1 cup pitted prunes
2 cups dry white wine
Salt, to taste
Freshly ground black pepper, to taste

1
Place leg of lamb in large mixing bowl and add olive oil, garlic, lemon, onion and rosemary and let marinate overnight in refrigerator, turning every 2 or 3 hours.
2
Preheat oven to 450F.
3
Remove lamb from marinade, strain vegetables and set liquid aside.
4
Place leg of lamb on a rack in a roasting pan.
5
Pour 8 oz.
6
dry white wine into bottom of pan with fruit and reserved vegetables.
7
Season lamb liberally with salt and pepper and place in oven.
8
Cook 15 minutes at 450F.
9
Lower heat to 325F and cook approximately 1 hour.
10
Remove lamb from oven and set on a cutting board, allowing to rest 10 minutes.
11
Deglaze contents of roasting pan into a 4-quart sauce pan with 8 oz.
12
white wine.
13
Boil 3 minutes and serve over sliced lamb.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (4) leg of lamb, shank removed, 1 cup virgin olive oil, 4 cloves garlic, thinly sliced, 1 lemon, roughly chopped, and more.

Yes, Leg of Lamb with Green Olives, Prunes and Roasted Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leg of Lamb with Green Olives, Prunes and Roasted Shallots

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